5 Irresistible Mac and Cheese Recipes You Need in Your Life

Cook 1 pound mezze rigatoni pasta according to package instructions. Drain. Heat 1 tablespoon olive oil over medium heat in a large skillet. Crumble 12 ounces ground breakfast sausage; sauté until fully cooked, 4 to 5 minutes. Remove the sausage; add 1 chopped sweet onion to the skillet. Cook until tender, 4 to 5 minutes. Add 2 tablespoons all-purpose flour; cook 2 minutes more. Gradually add 2 cups whole milk, whisking until it comes to a simmer. Stir in 3 cups shredded Colby-Jack cheese until melted. Add the cooked sausage and pasta to the skillet; stir to coat in the sauce. Transfer to a greased 9-by-13-inch casserole dish; top with separated refrigerated biscuits. Bake until the biscuits are golden and the sauce is bubbly, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.

Cook one pound campanelle pasta according to package instructions. Drain. Heat a large skillet over medium heat; sprinkle 12 ounces chopped bacon into the skillet. Cook until golden and crisp, 5 to 6 minutes. Remove the bacon, and add 1 chopped sweet onion. Cook until tender, 4 to 5 minutes. Add 2 tablespoons all-purpose flour; cook 2 minutes more. Add one 14-ounce can fire-roasted tomatoes and 2 cups milk, whisking until it comes to a simmer. Add 3 cups shredded cheddar cheese; stir until melted. Add the cooked bacon, pasta and 3 cups arugula to the skillet; stir to coat in the sauce. Serve immediately.

Cook 1 pound gemelli pasta according to package instructions. Drain. In a blender or food processor, combine 2 cups whole milk with one 4-ounce can green chiles, 1/3 cup drained pickled jalapeños, 1 bunch green onions and 1 teaspoon garlic powder. Pulse until smooth. In a large skillet, melt 2 tablespoons butter over medium heat. Add 2 tablespoons all-purpose flour; cook 2 minutes more. Add the milk mixture, whisking until it comes to a simmer. Add 3 cups shredded white cheddar cheese; stir until melted. Mash 2 avocados coarsely and add to the sauce, along with the cooked pasta. Stir to coat in the sauce. Serve immediately.

Cook 1 pound mini penne pasta according to package instructions. Drain. In a large skillet, melt 2 tablespoons butter over medium heat. Add 1 chopped sweet onion, 3 stalks chopped celery and 2 cloves minced garlic. Cook until tender, 4 to 5 minutes. Add 2 tablespoons all-purpose flour; cook 2 minutes more. Add 2 cups whole milk and ⅓ cup buffalo sauce, whisking until it comes to a simmer. Add 3 cups shredded mozzarella cheese; stir until melted. Add the cooked pasta and 2 cups shredded cooked chicken; stir to coat in the sauce. Transfer to a greased 9-by-13-inch casserole dish. Bake until the sauce is bubbly, 30 to 35 minutes. Let cool 5 minutes before serving.

Cook 1 pound elbow pasta according to package instructions. Drain. In a large skillet, melt 2 tablespoons butter over medium heat. Add 2 tablespoons all-purpose flour; cook 2 minutes more. Add 2 cups whole milk, whisking until it comes to a simmer. Cut the top and bottom rind off of one 8-ounce wheel of brie and one 8-ounce wheel of camembert. Crumble the two cheeses into the skillet, stirring to melt. Add the cooked pasta and 8 ounces crumbled goat cheese. Stir to coat the pasta in the sauce and melt the goat cheese. Season with salt and pepper to taste. Serve immediately.